Dairying exemplified, or, The business of cheese-making Laid down from approved rules, collected from the most experienced dairy-women, of several counties. Digested under various heads. From a series of observations, during thirty years practice in the cheese trade. The second edition corrected and improved

This straightforward handbook gathers the hard‑won wisdom of seasoned dairy women from across England, presenting it in clear, step‑by‑step instructions for anyone who runs a dairy or wishes to improve their cheese output. Drawing on more than thirty years of the author's own experience in the cheese trade, it organises the material under logical headings—from milking and curd preparation to pressing, salting, and storage. The tone is practical and reassuring, aiming to lift both the quality and the quantity of cheese produced.

Readers will find detailed guidance on selecting milk, controlling temperature, and troubleshooting common problems such as spoilage or uneven curd formation, all explained without obscure jargon. Historical anecdotes illustrate how variations in management and technique have long affected the market value of cheese in different counties. By following the book’s proven rules, dairy operators of the eighteenth‑century world—and modern enthusiasts exploring traditional methods—can expect a sturdier operation and a more consistent product.